Employee Brandon Huber's viral video shows piles of raw meat sitting in the summer sun. And he says it is about to be served to buffet customers once the state inspection is over.

The food is fit for flies.

But instead, the rancid meat was being served to customers, a Golden Corral restaurant employee says in a shocking video.

I cook this food every day, and now I see what is involved into it, 21-year-old Brandon Huber says.

I cook this food every day, and now I see what is involved into it, 21-year-old Brandon Huber says. Brandon Huber's viral video of raw meat sitting in the summer sun by a parking lot dumpster has nearly 2 million views on YouTube  it also has customers, and the franchise's owner, disgusted.

Eric Holm, the owner of the Port Orange restaurant, said the manager on duty has since been fired.

The video has the state's Department of Business and Professional Regulation investigating.

The video has the state's Department of Business and Professional Regulation investigating.

"A video was recently posted showing an incident of improper food handling at our Port Orange, Fla., location," Holm, owner of 27 other Golden Corrals around Orlando and Atlanta, wrote in a statement Monday. "None of these items were served to a single customer. All were destroyed within the hour at the direction of management. Brandon Huber, the employee who made the video, participated in the disposal of the food."

Posted July 1, the video shows Huber, 21, a self-proclaimed long-time employee in full work attire, describing an inspection under way at the food joint. As he walks toward a dumpster, he explains how the manager put the piles of raw meat, including pot roast, bacon, baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.

A self-proclaimed long-time employee says he found the piles of raw meat, including pot roast, bacon baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.

A self-proclaimed long-time employee says he found the piles of raw meat, including pot roast, bacon baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.

The food is piled in trays, sitting on metal serving shelves.

Dumpster or way station? A video by a Golden Corral employee seems to show meat left to rot outside before being served to customers again. BRANDON HUBER VIA YOUTUBE

Dumpster or way station? A video by a Golden Corral employee seems to show meat left to rot outside before being served to customers again. "Apparently, what my company likes to do to get ready for inspections, is put their food by the dumpsters," says Huber as he records the 2-minute long video behind the Golden Corral. "Look at all these flies, it's disgusting."

The disturbing claim that the restaurant served such food to customers has the state's Department of Business and Professional Regulation investigating the matter, a spokeswoman told The Dayton Beach News-Journal.

"They are looking into it," Tajiana Ancora-Brown said of the department's division of Hotels and Restaurants. "It [the investigation] is in progress."

The video first came to police attention after Holm, the owner, claimed he was being blackmailed. Huber's father, William Huber, posted the video on eBay with a $5,000 asking price. Holm took that as an extortion attempt but police disagreed. Instead, detectives passed it on to state restaurant inspectors. The agency's website showed Tuesday the restaurant remains open and that it last passed inspection Jan. 7. There is no mention of a more recent inspection mentioned in the video. The location opened in October.

"I cook this food every day, and now I see what is involved into it," Huber says in a second video, published online July 7. "And to me as an employee here, I would not eat this stuff."

I remember how cute the waitresses were at the Golden Corral around Camp Lejeune, and I forgive them for all sins, decades later. They really were some pretty waitresses, complete with southern accents.

You’d be surprised at how often stuff like this happens at most any eating establishment. What those tv cooking shows and see how often the cook’s sweat drips into the dish and how many times they scratch their butts or touch their hair. No thanks, I’ll eat a home. Tonight’s homecooked menu is pork chops, potatoes, a salad from the backyard garden and something with fresh peaches for dessert.

11
posted on 07/09/2013 12:15:29 PM PDT
by bgill
(This reply was mined before it was posted.)

The trays of hamburger, ribs and other assorted items of fine dining cuisine would have never been placed out by the dumpster if not for the intrusion of government inspectors onto the private property of the Golden Corral.

This is just an other example of government causing more problems for private business.

That was always my attitude because my wife is a really awesome cook. Then one time I discretely overheard her tell my daughter not to be too good a cook because you never get to out to eat. I was so ashamed of my selfishness after hearing that that I made a point to take her out to eat at least once a week from then on.

I’ve watched too many episodes of Bar Rescue, Restaurant: Impossible, and similar shows to enjoy eating out. Plus, my sister has worked for over 30 years managing all kinds of restaurants and has told me those situations are more the norm versus exceptions. I’ll eat out for a date night, or if I don’t have options, but I choose wisely.

16
posted on 07/09/2013 12:32:35 PM PDT
by uncommonsense
(Liberals see what they believe; Conservatives believe what they see.)

My husband is our local fire inspector, a job which takes him into the kitchens and storage compartments of our local restaurants, convenient stores, and grocery stores. Let’s just say we don’t often eat out.

What’s really interesting about this is that a couple of liberal FReepers were recently criticizing me regarding the bacterial dangers of pressure canning my own stocks and broths! I wonder how often they eat out?

I'm surprised. The Golden Corral just outside Cleveland had some quality/availibility issues back in November, and enough customers complained. They got a new manager. The regional manager got back to everyone who complained. The company put a sign up to please contact them if everything isn't okay. I haven't had a problem there since.

Why didn't this employee "complain up"? What he did doesn't achieve much that's positive....for him or GC.

PS: Every year they run a summer camp with donated employee time and volunteer $1 donations taken off the cost of a meal. It's a camp for the children of wounded warriors.

I was once in kitchen of the the Spago’s in Palo Alto, supposedly the fanciest restaurant there. I almost threw up. Food, including raw fish, was lying on the ground next to garbage. Workers would stick their hands in food trays and shove food in their mouth. It was terrible.

The only places I eat are places where it’s picked up already cooked, it’s simple stuff (a good pizza) or where I see them actually make it in front of me and I can see and smell the food items they’re using.

They’ve given up in most cases and while believing they have high standards, they’ve let a lot of important things go. Ie freezer stock, rotting things, stuff kept way too long and not good, no regular cleaning of anything, etc.

“I made a point to take her out to eat at least once a week from then on.”

Choose your eatery carefully. I have a couple of places I love to take the wife once or twice a week. These places serve the best food you can get. Fresher than can be bought at the store. One place actually buys all organic and locally grown including veggies, beef and pork and chicken. Outside of that, she is an awesome cook. So when she cooks, I sous chef for her...meaning...I do a lot of the manual mundane stuff. That makes her smile.

31
posted on 07/09/2013 12:59:03 PM PDT
by ThomasMore
(Islam is the Whore of Babylon!)

I find this pretty stupid. Every restaurant inspector I’ve ever had contact with would also inspect how food is being disposed of. The notion that he wouldn’t even walk out the back door is pretty silly.

Ive ate at this chain in 4 different states and still wish I lived near one

Summer before last, on a road trip, we ended up camping at the Hampton Inn in St. George, Utah....and there was a Golden Corral right next door; we'd seen their TV commercials before, so gave it a go.

Well, by midnight I was sh*tting and puking for the rest of the night....as we continued our trip, I continued sick through Idaho Falls overnight, Cody, Wyoming overnight, and finally could eat again and get some sleep in Wall, South Dakota.

The food at the Goldern Corral in my little burg was so gawd-awful that it actually closed down. And that’s saying a lot because those kind of all-you-can-eat food-trough places are a really big hit here.

42
posted on 07/09/2013 4:21:00 PM PDT
by catnipman
(Cat Nipman: Vote Republican in 2012 and only be called racist one more time!)

That’s pretty much true for ALL restaurants, big or small, super-high-end or super-low-end, fast food or sit-down. That’s a very well known fact of life. And personally, I FAR prefer restaurants worked by Mexicans than White Trash. (That is the very, very few times I actually eat out.)

43
posted on 07/09/2013 4:29:13 PM PDT
by catnipman
(Cat Nipman: Vote Republican in 2012 and only be called racist one more time!)

Every restaurant inspector Ive ever had contact with would also inspect how food is being disposed of.

I don't have experience with restaurant inspectors but I dealt with USDA FSIS inspectors daily for 6 years. The trash area was always an area that got a lot of attention. We were required to have an enclosed dumpster (like you see in the video) to keep rats and other vermin away.

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